This is a coffee thread.

The basic canned coffees aren't even made with arabica beans so most of them are "off" to start with. They also tend to be stale which gives the beans that distinctive cardboard flavor. On the other hand the unfiltered steam process espresso coffees are bad for you. They screw up your lipoproteins even without adding cream.

I generally find most whole bean arabica blend drip coffees to be pretty decent. Often I find that a cheap dark roast hides bad beans so I go for a medium roast if I don't know the brand. Our local Sam's Club sells Boyers which is pretty decent and a great price. I usually just get the Brothers brand at my local supermarket. I really don't like the stuff from Starbucks. If I go premium I get Peet's.
 
Spoil yourself a little, pick up a coffee grinder for your home from Wally-world or somewhere, and a hand-crank jobies from REI .

Buy bulk beans , you pay by the pound so at first get a few small bags of different flavors to zero in on your taste, I like the darker, Columbian beans, some Breakfast Blends also. Keep the beans in you freezer (for home use) they just grind better.

Cowboy coffee off a campfire, fresh ground and strong enough to float a horseshoe is what it's all about!

coffee.jpg
 
Folgers 100% columbian works for me I like it kind of strong. My wife was from the french part of Belguim and I like the Mocha bean with chicory and have had coffee all over the world . There are some better than my style of folgers but it taste great and doesn't cause my chest to ache(heart trouble) I drink one pot a day in the am black.
 
lizardman_u said:
well I buy beans (pre-roasted), the darkest oiliest bean I can find, grind the beans and make my own coffee every morning..... unless I am on the road, then I will take any swill I can get at the stop and robs or Denny's or other eateries.

Dave
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I just started grindin' my coffee beans fresh every potful what a difference fresh ground makesespecially with filtered bottled water.:thumbup:
 
Well, someone has to be the one to say it...I use Starbucks French Roast as a first choice and Green Mountain Breakfast Blend as a second. I like a strong cup of coffee and find that I can use less of the Starbucks and get the same bang I get from using more of anything else.

I used to be a Maxwell House drinker and would probably consider it still as a third option.;)
 
IMO, Starbucks has some nice choices. I like the dark roasts, and strong coffee. Like Matches, Starbucks' French Roast is one of my favorites.
My Guatamalan friend, David, insists that Guatamalan coffee is the best, and far superior to Colombian. It is quite good, I must say. But not the only excellent choice. Kona is great, and Kenya is awful nice. Like guns or knives, so many excellent choices. ;) Even Costco's generic brand is good, if made with a good coffee maker, with a "strong" button.
 
Jeff Clark said:
The basic canned coffees aren't even made with arabica beans so most of them are "off" to start with. They also tend to be stale which gives the beans that distinctive cardboard flavor. On the other hand the unfiltered steam process espresso coffees are bad for you. They screw up your lipoproteins even without adding cream.
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JC,

Some of the "canned" coffees are cut with robusta beans but nearly all coffees sold in the US are arabica blends of different varietals.

I am curious about what you are calling unfiltered steam process espresso coffees as well. Most beans are water processed before final drying and bagging for shipment. Monsooned beans are aged and exposed to even more water. Espresso is defined by roast and grind and nearly all good espresso machines use water at about 190F under 2 - 3 bars of pressure forced through a well tamped measure of coffee in a portafilter. One steams the milk or cream to add to the espresso or coffee of choice. Too much of ANY coffee throws your blood chemistry off but there are reports of both positive and negative health results of drinking coffees in moderation - including espresso roasts.




I start the day off with at least one shot of home roasted and ground espresso. Currently using a blend of Indian monsooned Malabar "Elephant" and Sumatran Mandheling beans roasted to a full city (medium) roast.




:D
j
 
I've become darn picky over the last few years.

Lately I've found this San Fransisco Coffee Co. in 1 lb bags , whole beans , French Roast to be my favorite , like some of you I grind my portion per cup , usually use bottled water , gotta have cream and sugar or I will not bother making coffee.

I've tried several different brands of Sumatra and Ethiopian coffee's and did not care for the flavor , same with Columbian , what was it... Bucamaranga , I find the flavor to be odd , not dark or intense enough , although that mentioned Columbian has a lot of caffiene !

I'm pretty much hooked to the dark , dark roasts , Frech , Italian , Espresso.
Peets is good , Starbucks is good on the road IMO , there is a company called San Luis Obispo Coffee Co. that makes some wonderful dark roasts , love their French but it's a regional coffee so I only get it when I travel to the Central Coast for work.

That Cafe Bustello actually is not bad , my ex-gf turned me onto that when we lived in Fla. , I have an unopened can in my freezer for emergencies.
 
We get our office coffee filtered, the messenger grinds the beans before putting the filter machine one.

Burundi's best from our client. Sometimes mixed from Cameroon coffees. Mailed from source or in staff luggage.



It kicks.
 
folgers or maxwell house is fine with me,as long as it hasn't been on the burner for 2 hours.
the "speciality" coffees don't seem to be worth the extra. as long as it's black, hot and you don't have to shave your tongue after drinking it i'm good.
 
Hi Java, Re your question "I am curious about what you are calling unfiltered steam process espresso coffees as well". I am talking about the actual espresso coffee maker itself where the coffee is "brewed" by forcing superheated water/steam through the beans--the noisy espresso machine. This is what the barista uses to make most of the fancy coffee drinks, including espresso, cappuccino, lattes, and even coffee americano. I am not talking about processes used on the beans before delivery.

I've run across variants of the following info in various journal articles:

"Persons with or at increased risk of developing high cholesterol levels should drink only filtered coffee. Epidemiological studies have linked consumption of boiled, but not filtered, coffee with increased risk for cardiovascular disease (CVD). Moderate daily consumption of filtered coffee, however, has not been associated with any adverse cardiovascular effects.

Why should unfiltered coffee increase CVD risk while filtered coffee does not? Coffee contains two diterpene compounds, cafestol and kahweol, which promote an increase in blood levels of cholesterol but are removed when the coffee is filtered. (Ranheim T, Halvorsen B., Molecular Nutrition and Food Research, 2005)"

PS: When I had my heart attack (CVD for sure) I had a 24 ounce cup of coffee in my hand. I don't drink unfiltered coffee anymore.
 
I've had some outstanding coffee in the past -- but you can't get freshly ground French press in the South.

Canned coffee? I knew some folks who'd buy a huge can of "Chase & Sanborne" because it was the cheapest thing on the shelf -- it tasted like battery acid, would have you doubled over with cramps within 30 minutes, and might even make you soil yer britches.

When I need to wake up right away, I pop open a can of Starbuck's doubleshot and slam it back -- it's room temperature, but it does the job well.

Every night before work I stop at Starbuck's for a triple-espresso -- they may screw up coffee, but their espresso is better than anything I've ever had in any Italian restaurant (only the Italians do the lemon slice thing). With 2 packs of turbinado sugar, a dash of cinnamon and a bit of half & half it's quite good. :thumbup:
 
Caribou French Roast ground for a French press is #1

Custom mixing of Starbuck's French Roast with Door County Coffee Espresso and Columbia beans, all fresh ground and made with a French press.

Starting using a French press while camping and have never gone back. Although Jeff Clark's point about using a filter might change how we've been doing things.

Nothing like really good coffee to made everything right...I think I'll go get another cup.
 
If you want to try something different try cold brewing your coffee. I got on this kick a couple of years ago and it makes for a very good cup of joe. it's claim to fame is the process removes {supposedly}quite a bit of the acid and bitterness from the coffee.
 
I generally drink East African coffees such as Kenyan or Ethiopian Yirgacheffe; I really like their earthy flavor and intensity. I buy my beans on the Internet from http://www.eurocoffee.com as I like their roast.

There are several issues with most coffees that affect my enjoyment.

1. Most people make coffee too weak. If it's too strong, you can dilute it but if it's too weak . . . you're wasting my time.
2. Dark roasts taste too much of charcoal instead of coffee
3. Most metropolitan roasts are too light
4. Good, filtered water really helps. If the water is already lousy, how do you think the coffee will taste?

Euro Coffee does a metropolitan (city) roast that is almost a dark roast. They stop when the oils have begun to appear on the surface before the charring begins. I find this fits my tastes quite well with just enough half and half to turn the color light.
 
The first and only time I went to Starbucks, I got whatever was cheapest on the menu. They gave me a cup of hot half and half, except the half and half wasn't even a fifth. I asked where the coffee pots were, and they said coffee would be extra. After confirming that I had just spent 3 bucks on the cup of milk, I politely asked for a refund, and walked out. No more Starbucks for me.

I grew up on Folgers classic and 711 coffee. There was one 711 on Bel Air RD in Bel Air MD, and they brewed some good coffee. Problem was, I liked a little bit of coffee with my sugar and cream. In the past month, I've started drinking coffee again, after almost 4 or 5 years without it. I've found that 711 decaf is the best, but then I put a handful of ice in it before filling the cup, and about ten, yes, ten, of those irish creme creamer tbsp cups in. That still isn't rich enough for me.
 
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